Post by chief_cook2 on Sept 11, 2004 9:55:00 GMT -6
Applebee`s Smothered Steak Skillet (Steak and Mashed Potatoes)
***GARLIC MASHED POTATOES***
2 pounds red potatoes
1/2 cup milk
1/4 cup cream
3 tablespoons butter
Salt -- to taste
Black pepper -- to taste
1/4 cup garlic cloves
***SAUTEED ONIONS AND MUSHROOMS***
1/2 pound yellow onions -- peeled, cored, and cut 1/4" julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic -- to taste
Salt -- to taste
Black pepper -- to taste
***SIRLOIN STEAK SKILLET***
2 3/4 pounds sirloin steak -- cut 8 pieces, (approximately 5 1/2 oz ea)
8 slices mozzarella cheese
For the Garlic Mashed Potatoes: Place a single layer of garlic cloves on a
sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400 degree
preheated oven for approximately 45 minutes or until soft. Unwrap and let cool
until touchable. Peel cloves and mash with potatoes when they are ready. Wash and
rinse potatoes under cold water. It is not necessary to peel potatoes,
unless you desire.
In large sauce pan (or pot), bring red potatoes to a slow boil for
approximately 20 minutes.
The exact time depends on the size of the potatoes used. For faster cooking,
cut into smaller pieces. Internal temperature should be 205 degrees. Remove
from heat and drain in colander. In pan or bowl, combine potatoes, peeled and
roasted garlic cloves, and all other ingredients and mash with a potato
masher.
Return mashed potatoes to low heat, if necessary, to bring them to a serving
temperature of 165 degrees.
For the Sauteed Onions And Mushrooms: Melt butter in skillet over medium
heat and add onions and seasonings. Saute and stir until lightly caramelized.
Add sliced mushrooms and stir, as needed to avoid burning, until hot.
For the Sirloin Streak Skillet: Grill steaks to desired degree of doneness.
Melt two slices of mozzarella cheese over two shingled steaks for each plate.
Top with Sauteed Onions And Mushrooms, and serve with Garlic Mashed Potatoes
on the side.
***GARLIC MASHED POTATOES***
2 pounds red potatoes
1/2 cup milk
1/4 cup cream
3 tablespoons butter
Salt -- to taste
Black pepper -- to taste
1/4 cup garlic cloves
***SAUTEED ONIONS AND MUSHROOMS***
1/2 pound yellow onions -- peeled, cored, and cut 1/4" julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic -- to taste
Salt -- to taste
Black pepper -- to taste
***SIRLOIN STEAK SKILLET***
2 3/4 pounds sirloin steak -- cut 8 pieces, (approximately 5 1/2 oz ea)
8 slices mozzarella cheese
For the Garlic Mashed Potatoes: Place a single layer of garlic cloves on a
sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400 degree
preheated oven for approximately 45 minutes or until soft. Unwrap and let cool
until touchable. Peel cloves and mash with potatoes when they are ready. Wash and
rinse potatoes under cold water. It is not necessary to peel potatoes,
unless you desire.
In large sauce pan (or pot), bring red potatoes to a slow boil for
approximately 20 minutes.
The exact time depends on the size of the potatoes used. For faster cooking,
cut into smaller pieces. Internal temperature should be 205 degrees. Remove
from heat and drain in colander. In pan or bowl, combine potatoes, peeled and
roasted garlic cloves, and all other ingredients and mash with a potato
masher.
Return mashed potatoes to low heat, if necessary, to bring them to a serving
temperature of 165 degrees.
For the Sauteed Onions And Mushrooms: Melt butter in skillet over medium
heat and add onions and seasonings. Saute and stir until lightly caramelized.
Add sliced mushrooms and stir, as needed to avoid burning, until hot.
For the Sirloin Streak Skillet: Grill steaks to desired degree of doneness.
Melt two slices of mozzarella cheese over two shingled steaks for each plate.
Top with Sauteed Onions And Mushrooms, and serve with Garlic Mashed Potatoes
on the side.